• 대한전기학회:학술대회논문집
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• 대한전기학회 1990년도 추계학술대회 논문집 학회본부
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• pp.101-105
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• 1990

A DC thermal plasma system has been designed and constructed to obtain diamond films from a mixture of CH4 and H2. The effects of the deposition conditions such as substrate temperature ($850^{\circ}C-1050^{\circ}C$), gas mixing ratio (0.5-1.5% CH4 in H2), chamber pressure (50 - 200 Torr), axial magnetic field (0 - 900 Gauss) on the diamond film properties such as morphology, purity of the film and deposition rate, etc. have been examined with the aids of Scanning Electron Microscopy, X-Ray Diffraction and Raman Spectroscopy. Under optimum conditions, high quality diamond films can be obtained with high deposition rate (>$1{\mu}m/min$). Both of the growth rate and' particle size increased with the substrate temperature but the morphology changed from the faceted to unshaped when the temperature deviates its proper range. Furthermore, higher growth rates of $1.5{\mu}m/min$ can be obtained by applying an axial magnetic field to plasma torch. The observed values of interplanar spacings of diamond were in a good agreement with the values reported in ASTM data and all deposits have the diamond peak of $1332.5\;cm^{-1}$ in the Raman Spectra.

• 한국세라믹학회지
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• 제45권8호
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• pp.439-442
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• 2008

A series of reaction-sintered SiC was fabricated from preforms with varying volume fractions of two resin-coated SiC particles of different sizes (63 and $18{\mu}m$). The electrical resistivity and mechanical strength were eventually optimized at the small particle volume fraction of $0.3{\sim}0.4$, at which point the porosity of the preform was minimized. This study experimentally proves that additional processes after the formation of the preform, such as silicon infiltration and reaction sintering, do not apparently alter the optimum volume fraction of the preform packing, predicted by an existing analytical model based on solid packing. Thus, the volume fraction of particles of different sizes can be determined practically through the solid packing model to fabricate RSSCs with optimal properties.

• 한국식생활문화학회지
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• 제27권6호
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• pp.710-718
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• 2012

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.

• 한국식품영양학회지
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• 제25권4호
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• pp.911-921
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• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• Journal of Biosystems Engineering
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• 제33권4호
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• pp.253-259
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• 2008

In this paper an optimum design of a lab-scale biofilter for absorbing ammonia has been proposed and analyzed. This biofilter is using pine chaff and wood shaving as filter materials. It is assumed that the biofilter can be used as a storage tank of swine manure slurry or swine stall. To evaluate the biofilter performance, the ammonia, mainly offensive odor ingredient, was measured. Swine compost was mixed with filter materials in ratio of 1:1 on weight base. Each test continued for 20 days. The ammonia emissions were reduced by 97.9% and 98.3% in case of using biofilter filled with pine chaff and compost, and wood shaving and compost, respectively. The system was tested with and without adding compost. It was found that the biofilter with wood shaving and compost has an ammonia removal efficiency of 94.1%, while biofilter with wood shaving only has 85.3%. The biofilter with wood shaving and compost showed 8.8% higher removal efficiency than that of wood shaving only. By mixing the compost, the number of microorganism was found to be about 2.3 times more than that of wood shaving only. Therefore it can be concluded that adding compost has a positive effect on the formation of microorganism.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2006년도 제26회 춘계학술대회논문집
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• pp.229-232
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• 2006

Tetrahydrofuran(THF)과 Ethylene oxide(EO) 또는 EO를 단량체로 하여 양이온 개환중합을 이용한 새로운 합성방법으로 random 또는 tri-block HTPE(Hydroxyl-terminated polyether)를 합성할 수 있었다. 합성된 random과 tri-block HTPE를 IPDI/N-100혼합 디이소시아네이트 경화제와 촉매로 TPB(triphenylbismuth)를 사용하여 폴리우레탄을 제조하였으며, 혼합 이소시아네이트 화합물의 비율에 따른 폴리우레탄의 기계적 특성을 연구하였다. 그리고 폴리 우레탄 추진제 바인더 제조를 위한 prepolymer인 합성된 HTPE의 최적 경화 조건을 찾기 위해 HTPE의 후처리 과정, 우레탄 합성시 사용되는 촉매의 양 등의 영향에 대해 알아보았다.

• 한국세라믹학회지
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• 제31권11호
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• pp.1271-1282
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• 1994

The surface of commercial alumina fibers used for reinforcing the MCFC matrix has been coated with ${\gamma}$-LiAlO2 being the same material as the matrix, by the sol-gel method in order to enhance the corrosion resistivity of alumina fibers. Stable LiAlO2 complex polymeric sols for coating was synthesized by mixing aluminum alkoxide polymeric sols with LiNO3 solution. It was found that the LiAlO2 polymeric sol prepared by adding the mixed chelate of acethylacetone and triethanolamine (the mole ratio of AA/TEA = 0.125/0.75) to the 1 mole of the aluminum alkoxide had the excellent stability and coating behavior. The crystalline structure of the dried gel from the ${\gamma}$-LiAlO2 sol was completely transformed into the ${\gamma}$-LiAlO2 at $600^{\circ}C$. The optimum viscosity of the sol for coating the alumina long fibers was 30~40 cP, while it was 12~20 cP in case of the short fiber coating. The ${\gamma}$-LiAlO2 coated alumina fibers without defects fully densified when heat-treated at 120$0^{\circ}C$.

• 한국세라믹학회지
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• 제16권2호
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• pp.83-88
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• 1979

The Anorthite is useful compound for some ceramic industries but it is difficult to produce Anorthite because of its high melting point (1553$^{\circ}C$) and narrow firing range. On this study, glass frit was added to Anorthite batch composition to widen firing range and lower melting point. After mixing a glass frit $(Na_2O-CaO-6SiO_2)$ with Anorthite, it was melted and quenched. Ratio of Anorthite vs. glass frit was 9 : 1, 8.5 : 1.5, 8 : 2, 7.5 : 2.5, 7 : 3. In those batch composition added amount of $No_2O$ were between 1.3wt.% and 3.9wt.%. To find the thermal change of the quenched, D.T.A. was surveyed. The quenched were fired at various vitrification temperature and detected by X-Raydiffraction analysis. With addition of glass frit, firing range and vitrification temperature of Anorthite was 100~15$0^{\circ}C$ and 1050~115$0^{\circ}C$ respectively. Optimum amount of glass frit was 20wt.% for the upper mentioned.

• 한국세라믹학회지
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• 제52권6호
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• pp.449-454
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• 2015

The fabrication process of zirconia gel-casting was studied to obtain dense zirconia on a large scale or with complicated shapes. As an experimental parameter, two different particle sizes ($0.1{\mu}m$ and $0.7{\mu}m$) of zirconia powder were applied to the gel-casting process. The viscosity behavior of slurries incorporating 40 vol% of zirconia powder was examined as a function of the dispersant content and the solid load to determine the optimum dispersion conditions. In addition, the gelation time with an initiator, the de-binding behavior, and the main factors affecting densification were examined. The densification of the gel-casted zirconia green body depended on the mixing ratio between the monomer and the dimer and on the zirconia particle size. A green body with a small particle size of $0.1{\mu}m$ showed less densification, with a relative density of 93%. This may be due to the excess number of bubbles created through interactions between the larger particle surface and polymer additives during the ball-milling process.

• 한국식품영양학회지
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• 제27권4호
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.